Archive for August, 2007

Ahh, brownies. I love them. On their own or mixed with (wheat-free) vanilla ice cream, they’re the best. But, alas, once we learned of our food allergies, my old brownies were no longer useful.

Allergens: egg and soy

The recipe I followed is from Gluten-Free Girl;I’ll repost it here for less clicking around.

The recipe:

  • 8 tablespoons non-hydrogenated margarine
  • 4 oz of bittersweet (semisweet) dark chocolate. I used a dark chocolate bar from Ghirardelli.
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/4 cup brown rice flour
  • 1/4 cup tapioca flour

Cut the chocolate and butter into small pieces and place in a large metal bowl over a pan of boiling water. Stir until melted and combined. (Make sure to turn the heat down once the water is hot.)

Mix the eggs and sugar, then add in the vanilla and salt. Add in the flours then the chocolate/butter mixture. Pour into a greased 8 by 8 inch pan. Here’s where I did my “thing”– I sprinkled the top with both white and chocolate chips. Put in the oven at 400F for 25 minutes.

Brownie baking hint: Stir this mixture as little as possible and also wait until completely cooled before cutting!

The verdict: These? ARE GOOD. No, really. They’re really, really good. They taste just like how brownies should taste, though I can almost detect a teeny tiny bit of a bitter taste from the chocolate. Impress your gluten, dairy and wheat-free friends! Impress people who can eat whatever they want! I’ll most definitely make these again.


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Yes! Another chocolate chip cookie recipe! Why? Well, because what is one person’s favorite is another person’s idea of junk. Also, I believe you can never have enough cookie recipes, even if they are all chocolate chip.

I found this recipe online; I had a few packages of Bob’s Red Mill Gluten Free All Purpose Baking Flour sitting around. So, I figured I might as well see what his recipe tastes like.

The Recipe:

Allergens: Soy

  • 1 2/3 cup Bob’s GF all purpose baking flour.
  • 1/2 tsp baking soda
  • 1 tsp xanthan gum
  • 1/4 tsp salt
  • 1/4 cup non-hydrogenated margarine
  • 3/4 cup brown sugar
  • 1/3 cup sugar
  • 2 tsp vanilla
  • 1 egg or Ener-G egg replacer (we used egg replacer)
  • 1 cup chocolate chips

Mix the margarine, sugars, egg replacer and vanilla in a bowl. Beat in all the dry ingredients and then the chocolate chips. Bake at 350F for 10 to 12 minutes. I suggest flattening the cookies about halfway as these, like many others, do not tend to spread.

The verdict:  The dough by itself did not taste good. In fact, it was borderline gross. It was hard to work with as it remained one big clump. Did not spread while baking, thus making very small cookies. Once cooked, they tasted better though I think there are other recipes out there that are tastier– though they aren’t gluten free.

Probably one of the better gluten-free and vegan recipes I’ve had so far. The cookies aren’t very sweet, though they are chewy with a bit of the graniness that comes with non-wheat flours.

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